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a whack of Chinese chives, now what

z
Zengarden Jun 18, 2007 06:47 AM

I have discovered a forest of Chinese chives in my yard. It didn't start off that way.
I would love to know how to use them in your favourite recipes.

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  1. chowser RE: Zengarden Jun 18, 2007 08:00 AM

    Really simple--stir fry, add beaten overly-salted egg, scramble and have it w/ rice porridge.

    1. s
      scottso RE: Zengarden Jun 18, 2007 08:06 AM

      They're great for making dumplings, egg foo young, fried rice or anything you would use scallions in.

      1. l
        Louise RE: Zengarden Jun 18, 2007 08:36 AM

        Use as a vegetable in stir fries. I think that sichuan cookbook by Fuschia Dunlop has a recipe. Also would be good chopped and stirred into fried rice right at the end of cooking.

        1. hannaone RE: Zengarden Jun 18, 2007 11:18 AM

          Use with spring onion, onion, shredded carrot, shrimp, fresh squid and make Korean pajeon (pancake).

          1. Candy RE: Zengarden Jun 18, 2007 11:22 AM

            http://i3.photobucket.com/albums/y75/...
            http://i3.photobucket.com/albums/y75/...

            i make chive dumplings using gyoza wrappers. The filling is a half lb. Chinese chives blanched in salted water, cut them into half inch lenghts first. Then squeeze them dry. Put them in a bowl with 1/2 tsp. salt, 4-5 oz. shrimp peeled and chopped, 1/2 tsp. soy sauce (fish sauce could be good too...never thought about it until now) a good grinding of fresh white pepper, 1/2 tsp. dark sesame oil, and 1 tsp. corn starch. Mix well.

            Put about 2 tsp. of filling in the center of each gyoza round and pull up the sides pleating as you work your way around. There should be a nice little peephole in the center.

            Fry as you would potstickers. I perfer to simmer them in a covered skillet with a little water and oil. As the water boils off the oil will begin to brown the bottoms.

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